Not So Extreme Makeover

Lots of fall vegetables on-hand from the farmer. I transformed them into roasted vegetables. Easy peasy!
Roasted Vegetables
carrots
winter squash
new potatoes
sweet potatoes
beets
brussels sprouts
fennel
Cut vegetables of choice in a similar size dice. Toss in olive oil and salt to coat. Roast 40 minutes at 400 degrees.
On a cold fall or winter night these are great hot out of the oven. But seeing the high on this fine mid-October day is 85 degrees, I will be enjoying this cold in a salad.

3 comments

  1. Jacky Hackett says:

    I know, right! I am so glad I finally learned to make them correctly. I even ate them for breakfast today.

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